Safe Food Handling 1 Notes Ch2

8. FOOD HANDLING The risk of contamination is particularly high whenever food is being prepared for cooking or processed in some other way in readiness for consumption. It is important for the food handler to be aware of the critical points when microbial growth is favoured. Appropriate preventative measures can then be followed. PREPARATION OF FOOD Care should be taken at all times to ensure that: • Food handlers have excellent personal hygiene and that unconscious body habits are strictly monitored. • Tasting food is done in a hygienic manner. Tasting spoons should be used and thoroughly washed between samples. Never use fingers for tasting. • Unnecessary human contact with food is avoided. Tongs, scoops, spoons, disposable gloves should be used whenever possible. • Raw and cooked foods should be kept separate. • Hands, utensils and equipment are thoroughly cleaned between tasks to minimise the risk of contamination. • Foods, especially those that are potentially hazardous, do not stay at kitchen temperatures for longer than is necessary. • Fruit and raw vegetables to be used raw are thoroughly washed. • Food of doubtful quality is thrown out. THE COOKING PROCESS • If foods are cooked at the correct temperature for the correct time, most bacteria can be destroyed. Thorough cooking of meat means achieving an internal temperature of 74°C-88°C. This can be measured using a special meat thermometer. MEAT THERMOMETER • Bacterial spores can survive the cooking process. Dishes that require long, slow cooking eg meat/veg, casserole style dishes. may provide a suitable medium for spore germination if not cooked properly. • Boned, rolled roasts, gravies, and items made from mince meat are likely to carry higher levels of bacteria and need thorough cooking. • Stuffed poultry cooks more slowly. Cook the stuffing separately to ensure the thorough cooking of chicken, turkey and duck. REHEATING OF FOODS Ideally food quantities are managed so that leftovers are kept to a minimum and reheating is not required. For those situations when reheating is necessary then: • Heat the food quickly to minimise the time in the temperature danger zone. • Heat the food to the right temperature (75°C) for at least ten minutes in order to destroy bacteria. • Stirring the food makes reheating faster. • It is easiest and quickest to reheat in small batches. • Remember, heating does not destroy the toxin produced by Staphylococcus aureus. HOT HOLDING OF FOODS Often in food service situations foods are kept hot for service. It is necessary for the food to be kept at 60°C or above, out of the temperature danger zone. The following points should be remembered: • Maintain the internal temperature of food at or above 60°C. Check the core temperature of the food using a probe thermometer. • In a deep container the food at the top may become cool. Ensure that all the food is kept at a safe temperature. • To retain heat and moisture in food, keep lids on where possible. COOLING FOODS BEFORE REFRIGERATION To cool food the temperature should be reduced as quickly as possible. It is not advisable to place hot food in the refrigerator/cool-room straight away as this may raise the refrigerator/cool-room temperature and cause condensation on other foodstuffs. Food should be cooled to 4°C within 90 minutes of cooking. To cool cooked food quickly: • Transfer food cooked in bulk to smaller, shallow containers. • Stand container in ice-bath. Stir frequently. • Elevate base of container to allow air circulation. Once cooled, cover and refrigerate. REFRIGERATED DISPLAY There are various types of refrigeration equipment used for display purposes. The major hygiene concerns are: • Ensuring the equipment is operating at the right temperature. • Ensuring the equipment is clean. • Avoiding cross contamination of foods. THAWING Remember! Freezing does not kill bacteria, it only stops their growth while food is in the frozen state. As soon as the water in the food begins to return to the liquid state, bacteria become active. Food is even more vulnerable as the temperature begins to rise. Acceptable methods of thawing: 1. • • • In a refrigerator/cool-room. Place the food on a tray to catch the drips. Position food for thawing on shelves below any cooked food or ready to eat products. This method is slow and thus requires some planning ahead. • • Using a microwave. Suitable for small items or single portions. Use 'defrost' setting and turn food frequently so that it does not begin to cook. 2. 3. As part of the cooking process eg. frozen vegetables, some convenience products. 4. • • • Under clean, cold running water. Food should remain in original undamaged wrapper. Place on wire rack. Do not place directly in sink. • Never leave food to thaw in a sink of warm water. Foods should not be thawed at kitchen temperatures. Once defrosted the item should be used quickly. Do not refreeze. DISPLAY AND SERVING FOOD The major risks are contamination by the public. Ideally where customers are able to serve themselves, the food on display is protected by a 'sneeze-guard'. • Ensure there are plenty of serving utensils. • Provide butter, jams and spreads in portion control packs. • Supervise the self serve area. • Do not refill near-empty dishes with fresh ingredients. • Cutlery, crockery and glassware must be handled in a hygienic manner. 9. PEST CONTROL WHAT IS A PEST? A pest is an undesirable organism at a given place and time. Pests may be plant or animal. In a commercial kitchen the pests of most concern are flies, cockroaches, stored product pests, rats and mice. Pests are undesirable because they: • Have the potential to spread disease. • Cause considerable spoilage of foodstuffs. • Damage fittings and structures which can lead to electrical fires. • Are a nuisance and contribute to staff unrest and loss of customers. SIGNS OF INFESTATION BY RATS OR MICE • • • • • Damaged food materials, packages and containers. Rats and mice do not actually eat large quantities of food, but they do carry pathogenic bacteria (Salmonella and Hepatitis A) on their bodies and urinate and defecate where they eat, contaminating food. Gnawed holes in woodwork and fittings. Rats teeth grow continually so they need to gnaw on hard materials to keep the teeth filed down. Droppings, urine stains and foot marks in spilled food. Characteristic odour. Greasy, shiny marks along the edges of a room. Rodents have poor eyesight and tend to follow regular routes close to walls. RODENT CONTROL • • • • • Deny access to premises. Store foods off the floor, in containers with tight fitting lids. Clean any spillages immediately. Store rubbish in bins with tight fitting lids. Empty regularly. Keep premises and kitchen area clean and free from rubbish. FLIES The flies mainly attracted to food premises are the Housefly and Blowfly. • Flies carry pathogenic bacteria (Salmonella) on their legs and bodies. However, it is their method of feeding that is most responsible for spreading disease. • Flies do not take in solids. They regurgitate a fluid to liquefy food which is then taken up through the proboscis. The fluid contains previous meals which may have been decomposing rubbish, animal manure or other filth. FLY CONTROL • • • • • • • • Deny entry. Have tight fitting screens on windows and doors. Always cover food. Clean up any spillages. Store rubbish in bins with tight fitting lids. Empty regularly. Keep premises/kitchen area clean. Rubbish provides breeding areas for flies. Have empty bottles removed regularly. These may attract vinegar flies. Install electronic insect killing devices. These are fitted with catcher trays which must be cleaned regularly. Use insecticide impregnated strips. Do not spray insecticide near uncovered food, utensils or where it is likely to leave residue on preparation benches. COCKROACHES The German Cockroach is the most serious pest in kitchens and food handling areas. They are common beneath cupboards and drains. They are indiscriminate in their feeding habits, feeding on garbage and sewerage and then crawling on food. They carry many pathogenic bacteria which can cause dysentery, food poisoning and gastroenteritis. COCKROACH CONTROL • • • • • • • • Deny access to premises. Dispose of any empty boxes and cartons as these may bring cockroaches into the food area. Store foods off the floor, in containers with tight fitting lids. Clean any spillages immediately. Store rubbish in bins with tight fitting lids. Empty regularly. Keep premises and kitchen area clean and free from rubbish. Dirty crockery, cutlery and utensils should be washed as soon as possible and not left to accumulate. If cockroaches persist despite good housekeeping measures, a professional pest control company should be called in. STORED PRODUCT PESTS These pests are not a threat to health but they are troublesome and cause considerable damage to food supplies with constant wastage and financial loss eg. Grain Weevil, Flour Weevil, Indian Meal Moth. SIGNS OF INFESTATION • • • • Holes in packages. Presence of webbing binding food particles together. Presence of eggs and/or grubs. Presence of adult weevils. With pest control, prevention is better than cure. Make the environment uninviting to pests, keep premises well maintained and in a state of good repair. Do not allow rubbish, used cartons or boxes to accumulate. Deny shelter in which pests can live and breed. Store foods in containers with tight fitting lids. Rotate stock. Carry out regular and thorough cleaning of all areas where food is received, stored and prepared. 10. CLEANING AND SANITISING Keeping the kitchen or food preparation area clean is one of the best ways to avoid food contamination. Clean means clean and sanitised surfaces, no dirt, no left over food, and no mice, rats or insects. You can make sure the kitchen is really clean by conducting regular cleaning and maintaining a tidy kitchen. While something may look clean, it may not necessarily be sanitised, or safe to use. In the food industry, two levels of cleanliness must apply: • Physical level. • Microscopic level. PHYSICAL LEVEL Physical cleanliness refers to the appearance of the items that are free from visible dust, dirt, grease and food residues. To achieve this we use detergents. Detergents are chemical agents designed to lift food, dirt and grease. They also help to wash off micro-organisms but do not kill them. MICROSCOPIC LEVEL Microscopic cleanliness involves reducing micro-organisms to a level which does not spread disease. To achieve this we use sanitisers. Sanitisers are agents designed to kill or control the growth of micro-organisms. Sanitisers can come in the form of heat or chemical. Heat over 75°C can kill micro-organisms. The higher the temperature, the shorter the contact required. Hot water from most taps runs at 50°C - 55°C and is not suitable for use as a sanitiser. In some premises, however, hot water is available at 80°C-85°C, making it suitable for sanitising equipment, but unsuitable for hand-washing. The important factor is the temperature of the item being sanitised. Where chemical sanitisers are used, the following factors or conditions must be right if the sanitisers are to be effective: • Concentration. • Temperature. • Time. • pH • Method of application. • Condition of surfaces. DETERGENT/SANITISER Euco proof Quaternary ammonium based. Germicidal disinfectant, detergent, deodorant. Hospital strength, general cleaning for floors, walls, toilets. Used for cleaning/sanitising in kitchen and dining room. Spray 'n' Wipe DETERGENT Suprex Alkybenzene sulphonic acid amine neutralised 30%. Dishwashing detergent. Liquid Tang Detergent used in automatic dishwasher. Rinse Aid Used in automatic dishwasher. SANITISERS Sodium hypochlorite. 1 cup/9 litres water. Used for dish mops, dish brushes, floor mops. eg. Bleach, White King. 3 cups/9 litres water used for blood spills and other body fluids. Methylated spirits. 70% meths. 30% water. Sprayed on bench-tops and tables and allowed to air dry. Germex Anti-bacterial hand-wash used in kitchen and toilet blocks. 11. TRAINING TASKS 1. Consider this situation: The kitchen hand forgets to refrigerate a large container of cooked rice. It is left overnight in the warm kitchen (25°C). If there was an initial contamination of 1,000 Bacillus cereus bacteria, how big would the population be after 10 hours. Remember, that under optimum conditions bacteria can complete binary fission (ie. splitting in two) within fifteen minutes. 1-2 million is danger level for food poisoning. 2. With reference to cross-contamination between raw and cooked foods. Look closely at the way foods are kept in your refrigerator at home, camp or at the local deli. • Are raw/cooked foods stored separately? 3. • Are raw/cooked foods displayed separately? • Are separate utensils used for raw/cooked items? Observe the cycle of delivery to storage. Identify and list the risk points in this cycle ie. the points at which food could be in danger of contamination if the correct procedures are not followed. 12. ASSESSMENT SHEET 1 The proper hand-washing technique is to apply soap to dry hands. True/False 2. Healthy, clean workers do not carry food poisoning bacteria on their bodies. True/False Smoking in the immediate food handling area can be permitted if the ashes are disposed of properly. True/False A healthy person can carry pathogenic bacteria without any symptoms of illness. True/False Practising good personal hygiene is only necessary where the preparation area can be seen by the public. True/False 6. Rinsing hands under hot running water will remove bacteria. True/False 7. Pathogenic bacteria will be destroyed at freezing temperatures. 8 .Heating to above boiling point is necessary to destroy bacterial spores. True/False 9. The temperature danger zone is between 40°C and 60°C. True/False 10. Dangerous levels of contamination by pathogenic bacteria or toxins can always be detected by the taste of food. True/False Poor food hygiene may cause a few cases of diarrhoea, but will not lead to serious illness. True/False 3 4. 5. 11. 12. Cooked food should be cooled overnight at room temperature before refrigerating. True/False True/False 13. Some food poisoning bacteria found in raw foods can survive cooking then grow if the food is stored in the temperature danger zone. True/False 14. In general, sanitising should be carried out before cleaning. 15. Viruses reproduce by: (a) Budding (b) Spores (c) Binary fission (d) Parasitic invasion of a host cell 16. Bacteria reproduce by: (a) Budding (b) Spores True/False (c) Binary fission (d) Parasitic invasion of a host cell 17. Moulds reproduce by: (a) Budding (b) Spores (c) Binary fission (d) Parasitic invasion of a host cell 18. The smallest of all micro-organisms are: (a) Bacteria (b) Yeast (c) Fungi (d) Viruses 19. The temperature danger zone is between: (a) 60 - 100°C (b) 4 - 60°C (c) 0 - 4°C (d) 20 - 40°C 20. At 4°C or less, most bacteria will: (a) Form spores (b) Stop multiplying (c) Be destroyed (d) Turn into moulds 21. The absolute maximum length of time that prepared foods may be held in the temperature zone is: (a) Overnight (b) 4 hours (c) 1 hour (d) 1 day 22. A very hazardous method of thawing frozen food is: (a) Storage in a cool-room or refrigerator (b) Storage overnight at room temperature (c) Using a microwave (d) Under cold running water 23. Foods not likely to support bacterial growth are: (a) Fresh meat and poultry (b) Fish and seafood (c) Dried pasta, noodles or bread (d) Milk and cream 24. A hot food required for service the next day should: (a) Be placed in the refrigerator immediately after cooking (b) Be left in the kitchen to cool for 6 hours (c) Cooled rapidly then refrigerated and reheated to above60°C (d) Cooled rapidly, refrigerated, added to hot gravy the next day 25. Allowing prepared foods to become contaminated with a drip from thawing raw meat or poultry in the cool-room: (a) Is of no concern because food poisoning bacteria cannot grow in the cool-room (b) Is of no concern because the meat or poultry will be cooked later when needed (c) Is very hazardous (d) None of the above 26. When re-heating cooked foods or cooking stuffed meats or poultry, the internal temperature should be at least: (a) 100°C (b) 37°C (c) 75°C (d) 50°C 27. When refrigerating stews or meat and gravy dishes, shallow pans should be used because: (a) They fit in a refrigerator more easily (b) They allow the product to cool rapidly (c) You can check the amount of meat in the product (d) The product is easier to sell 28. An acceptable method of thawing is: (a) On a tray on a kitchen bench (b) On a tray in the cool room (c) Overnight in the sink (d) In a sink of warm water 29. Semi perishable foods include: (a) Eggs, nuts, butter and biscuits (b) Fresh cheese, fruits and stock (c) Flour, sugar, pasta and rice (d) Canned and bottled goods 30. The type of food poisoning most likely to be caused by an uncovered infected cut is due to: (a) Bacillus Cereus (b) Salmonella (c) Clostridium Perfringens (d) Staphylococcus Aureus 31. Food poisoning organisms are most likely to grow in foods held between: (a) 0 and 10°C (b) 10 and 30°C. (c) 5 and 55°C. (d) 65 and 75°C. 32. Frozen poultry should be carefully thawed and cooked to an internal temperature of 70°C to prevent food poisoning due to: (a) Escherichia (b) Salmonella (c) Clostridium Botulinum (d) Bacillus Cereus 33. The main source of Staphylococcal contamination is: (a) Fresh air (b) Salami (c) The food handler (d) Flies and cockroaches 34. Which of the following grows in refrigerated temperatures: (a) Listeria monocytogenes (b) Clostridium perfringens (c) Salmonella (d) Clostridium botulinum 35. Pests that cause a hazard to health are: (a) Ants and weevils (b) Cockroaches and flies (c) Vinegar flies and butterflies (d) Aphids and moths 36. A detergent: (a) Kills bacteria (b) Kills mould (c) Helps remove visible soil (d) Kills viruses 37. A sanitiser: (a) Helps remove visible soil (b) Helps reduce microbial load (c) Makes cleaning easier (d) Leaves a pleasant after-smell 38. The most germ-free crockery will be obtained by: (a) Drying with a clean cloth (b) Drying with a disposable towel (c) Air drying after rinsing at 80°C (d) Air drying after hand rinsing 39. Some viruses can survive adverse conditions outside the host and can cause food-borne infections, for example: (a) Flu and German Measles (b) Vibrio parahaemolyticus and Campylobactea jejuni (c) Tinea and ringworm (d) Hepatitis A and Gastro-enteritis 40. Aflatoxins are poisonous substances produced by: (a) Artificial flavourings and colourings (b) Moulds that grow on oranges and Camembert (c) Moulds that grow on peanuts (d) Food poisoning bacteria THE W.H.O. GOLDEN RULES FOR SAFE FOOD PREPARATION 1. 2. 3. 4. 5. 6. 7. Choose foods processed for safety. Cook food thoroughly. Eat cooked foods immediately. Store cooked foods carefully. Reheat cooked foods thoroughly. Avoid contact between raw and cooked foods. Wash hands repeatedly. 8. Keep all kitchen surfaces meticulously clean. 9. Protect foods from insects, rodents and other animals. 10. Use pure water. 13. ESSENTIAL SKILLS PROGRAM SAFE FOOD HANDLING Training session for Team Members and Team Leaders Introduction to the kitchens Plans and list of equipment. Care and use of equipment, including dishwasher, food processor, mixer, toaster. Use and cleaning of colour coded chopping boards. Notification of breakages and missing items. Use and cleaning of stoves. Movement through the kitchen. Recording of fridge/freezer temperatures. Menu Planning the menu. Ordering supplies, before camp and during camp. Swapping recipes and ideas. Ordering supplies Menu and order to _____________ three weeks before. Ordering of milk and bread. Extras needed? Meat. Receiving goods into the kitchen. Hygiene Personal hygiene and dress. Tea towels, hand towels, aprons, dish cloths washed daily. Washing of hands, use of disinfectant hand rinse. Washing up. Who does what, in food prep eg. salads, veg prep. Serving of meals. Tea towels, use of. Cleanliness of kitchen, use of sanitiser. Team building Whose kitchen is this? Leadership. Sharing the duties, knowing your responsibilities. Humility. RESPONSIBILITY AND SUPERVISION Personal responsibility: The individual food handler is responsible for matters of personal hygiene and food handling. The motivation for maintaining a high standard should stem from an appreciation of the considerable responsibility each food handler has for public health, and a determination to be truly professional in the way the job is conducted. Those who are supervisors carry an even greater responsibility. The performance of the staff or team in the area of food hygiene is in large part a reflection of the supervisor’s/cook’s commitment to and understanding of, the principles and practice of food handling. It is vital that supervisors maintain and demonstrate their commitment, enthusiasm and loyalty to their job, their place of work and acceptable practices of hygiene. Apathetic and careless supervisors may result in apathetic and careless workers. To effectively carry out their role, the supervisor must: • Ensure adequate preparation and training of staff/team. • Establish standards of performance and achievement. • Establish a review process and on-going training. • Encourage staff and volunteers in a sense of commitment to their work and an awareness of the importance of their job. In delegating jobs, the supervisor should know the capacities, training and abilities of staff, volunteers and campers well enough to have the right people in the right job. Supervisors should also maintain a high level of understanding of the practical aspects of the various work processes under their direction and control. TRAINING The benefits of a well-trained staff/team cannot be over-stressed. Effective food hygiene training could result in the savings of quite prohibitive costs. Training is best undertaken on an on-going basis but with two distinct categories: • Orientation Training. • Continuous In-service Training. ORIENTATION TRAINING This is the time when the new employees or team members get to 'know the ropes'. This can occur at an informal level and can be related to the simple mechanics of doing the job. To ensure proper practices of hygienic food handling, new members of staff and volunteers should be made aware of: • The significance of food-borne disease. • Their responsibilities for the health of customers/campers and their responsibilities under the relevant food hygiene regulations. • The ways in which food may be contaminated. • The basic principles of food hygiene. • Personal hygiene requirements. • Specific food handling procedures pertinent to their particular set of tasks. To achieve this satisfactorily, a formal training procedure needs to be established. On going Training Skills and knowledge gained at the orientation need to be reinforced and up-dated on a continual basis. More specifically, on-going training can achieve the following purposes: • Up-dating and revising of previously gained knowledge and skills. • Retraining for new tasks, new positions. • Training for new techniques and procedures. • Addressing specific problems identified in the course of observations/inspections. The When and Where of Training The first decision which has to be made is that food hygiene training has a high priority. If that principle is established, arrangements for training can be organised.